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Pancake day: Sri Lankan hopper recipe with sugar and lemon

February 16, 2015 4 Comments Filed Under: Food, Recipes, Uncategorized

Here is a recipe for a different kind of pancake, a Sri Lankan hopper. Mostly these are served savoury, often with an egg cracked in the middle. But they can also be eaten as a sweet dish, in fact they are usually served this way in Malaysia, with palm sugar and lime juice.
It’s easier if you can get hold of a hopper pan, available in Asian shops or Amazon. But failing that you could try a wok or a normal frying pan but you won’t have the shape. My parents visited Sri Lanka and brought me back one of these small bowl-shaped frying pans.
Here I’ve made it with the traditional British topping of sugar and lemon.
I’ve tried a few recipes but this has been the best so far…
Print

Sweet or savoury Sri Lankan hoppers recipe

Makes 15 hoppers
Course Main Course, Starters
Cuisine Sri Lanka
Keyword Hoppers, Mardi Gras, Pancake Day, Sri Lankan cuisine
Serves 15

Ingredients

  • 3 tbsps of warm water
  • 1 tsp of rapid action dried yeast
  • 225 g rice flour
  • 1 tsp sugar
  • 1/2 tsp sea salt
  • 400 ml good quality coconut milk, (check the percentage and whether there are too many thickeners)
  • 2 large eggs, beaten
  • Coconut oil for cooking

Instructions

  • Combine the yeast and warm water, leaving it for a few moments to froth up.
  • Mix the rice flour, sugar, salt together.
  • Add the coconut milk and eggs, then the yeast mixture.
  • Leave to rise for two hours or in the fridge overnight.
  • It's ready when you lift the ladle and there is a continuous stream dripping down with no breaks or lumps.
  • To cook:
  • Heat up the pan with a little coconut oil. I tend to dip some kitchen paper in the oil and give the pan a wipe with the oil each time. Don't use too much. Expect that your first 'hopper/pancake/crepe' will be a flop.
  • Turn the heat up high and scoop in a half ladle of the batter. Swirl it around, 3/4 of the way up the sides, until it forms a bowl shape. Add a little into the centre if necessary. You want a lacy effect.
  • Be careful the pan doesn't get too hot (it starts to smoke or the batter will not adhere to the sides). Then remove it from the heat for a few minutes.
  • Put the lid on, this helps it to cook more evenly. Check every so often.
  • Then remove, plate, and add sugar and lemon juice, or shavings of palm sugar and a squeeze of lime juice.
  • For a savoury version, crack an egg in the middle while cooking and garnish with fresh coriander, chilli and coconut.
  • Repeat until you have enough hoppers. Remember wipe the pan with fresh oil before each hopper.

Light and delicious, something different for this Shrove Tuesday…

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Reader Interactions

Comments

  1. VeggieTown

    February 17, 2015 at 7:09 am

    Looks delicious! I have always wanted to try making asian pancakes and now I definetely will!

    Reply
    • Kerstin Rodgers aka MsMarmiteLover

      February 17, 2015 at 12:55 pm

      They are also gluten free and dairy free!

      Reply
  2. Kavey

    February 17, 2015 at 8:26 am

    Now I need Bowie and pancakes!

    Reply
    • Kerstin Rodgers aka MsMarmiteLover

      February 17, 2015 at 12:54 pm

      Haha, I wonder if Bowie ever thought Sound and Vision would be used as pancake inspo?

      Reply

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

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